|
Ingredients
|
Quantity
|
|
Flour
|
1gms
|
|
Khar (used in papads)
|
½ tsp
|
|
Salt
|
¾ tsp
|
|
Asafoetida
|
1 to 2 pinch
|
|
Black pepper coarsely crushed
|
½ tsp
|
|
Ajwain seeds
|
¼ tsp
|
|
Oil
|
½ cup
|
|
Oil
|
to deep fry
|
|
Water
|
¾ cup
|
|
Ganthia maker
|
|
Boil together khar, salt and water, till both dissolve.
Take all other ingredients in a large plate.
Rub oil well into flour.
Pour the hot water and knead into soft dough.
Use more plain water if required.
Heat oil in a large frying pan.
Hold perforated stand or large spoon over oil.
Take some dough with other hand and rub over spoon.
Ganthias will fall into hot oil.
Deep fry for 1 ½ to 2 minutes, drain.
Cool completely before storing airtight glass jar.
